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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls are a quick breakfast twist: refrigerated rolls get flattened and griddled until their edges go golden and crispy. Finish with a buttery drizzle of icing that pools for a creamy, caramelized bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon rolls with icing
  • 1 can (8 oz) refrigerated cinnamon rolls with icing Use the included icing for finishing.
Smashing and griddling
  • 3 tbsp butter Helps brown the cut/crisped edges.
Finishing
  • 1 additional cream cheese icing (optional) Optional extra drizzle if you want more icing pooling.
  • 1 cinnamon sugar for sprinkling Sprinkle over warm rolls right after icing.

Equipment

  • 1 Blackstone griddle

Method
 

Heat and prepare the griddle
  1. Heat the Blackstone griddle to medium-low heat and add the butter, letting it melt and turn glossy.
Smash and cook
  1. Place the cinnamon rolls on the griddle and use a heavy spatula to smash them flat into a thin, even layer.
  2. Cook for 4-5 minutes until the bottom is golden and caramelized.
  3. Flip the smashed rolls and cook another 3-4 minutes until both sides are crispy.
Icing and serve
  1. Remove the rolls from the griddle and immediately drizzle with the included icing or additional cream cheese icing.
  2. Sprinkle with cinnamon sugar and serve warm.

Notes

For the crispiest edges, smash firmly so the surface area increases, but keep them in a single layer for even browning. Store leftovers covered in the refrigerator for up to 2 days; rewarm on the Blackstone or in a skillet over low heat until the edges re-crisp. Freezing isn’t recommended because the icing texture changes. If you want a lighter option, use reduced-fat cream cheese icing (or a thinner glaze) for the drizzle without changing the griddling method.